To ensure no fig went to waste, I searched my recipes for another way to use them. I came across this wonderful sounding recipe which combined different fruit, with goat cheese and pistachios!! Yummy!! I then wanted something quick and easy to accompany the salad, and thought the kebabs went well - not to mention my kids are of an age where food off a stick is fun, fun, fun!!
We finished off our family dinner with a walk to our local frozen yogurt place.
MIXED GREENS, GRAPES AND GRILLED FIGS WITH HONEY DRESSING
For the salad dressing:
6 tablespoons white grape juice
1 tablespoon honey
3 tablespoons olive oil
1 teaspoon dijon mustard
salt and pepper to taste
For the salad:
12 green grapes, sliced in half
12 red grapes, sliced in half
12 fresh figs, sliced in half and grilled (I sprinkled them with a little olive oil, and grilled them in the oven, for about 4 minutes each side, or until soft)
4 ounces goat cheese
To make the dressing:
Whisk grape juice, honey, olive oil and mustard together. Season to taste with salt and pepper.
To make the salad:
Divide greens between 4 plates. Top with grapes and figs. Sprinkle goat cheese over each salad, then sprinkle with pistachios, and dressing.
Serve immediately, with more salad dressing on the side.
Recipe adapted from the Arkansas Democrat Gazette, August 2009
PORK AND PEPPER KEBABS
10 wooden or metal skewers
1 pre-seasoned pork loin (I chose peppered rosemary)
2 bell peppers, cut into 1-inch pieces
freshly ground black pepper, to taste
Soak wooden skewers in water, 30 minutes, to prevent burning.
Thread pork and peppers alternately onto skewers.
Sprinkle kebabs evenly with pepper, drizzle with olive oil.
Bake kebabs in 350F oven, 6 to 8 minutes on each side, or until done.
Recipe adapted from Southern Living, August 2007